Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/12924 |
Resumo: | Mangaba (Hancornia speciosa Gomes), a fruit from Brazilian Cerrado (tropical savanna ecoregion), highlight for its high nutritional value and bioactive compounds, as well as attractive and peculiar sensory characteristics of flavor and aroma. As processing may alter its original characteristics, this research aimed to evaluate the effect of processing (pasteurization and freezing methods) and long-term storage on the phenolic profile, bioactive compounds, antioxidant capacity, enzymatic activity, volatile compounds and sensory profile of mangaba pulp. Fruits from Curvelo - MG, Brazil, were selected, washed, sanitized and pulped and packed (100 mL) in LDPE (Low density polyethylene) plastic bags. The pulps were submitted to two levels of pasteurization (pasteurized and unpasteurized), two freezing methods (forced air and static air) and five storage times (zero, 3, 6, 9 and 12 months) for the physical and chemical analyzes, and four times (zero, 4, 8 and 12 months) for microbiological and sensory analyzes. Samples were thawed in tap water. It was concluded that the forced air freezing method is more efficient in the retention of vitamin C, and pasteurization favors greater retention of total phenolics, antioxidant capacity and lower enzymatic activity. Most of the individual phenolic is retained for up to six months, with (+)-catechin and trans-cinnamic acid being the most stable ones. Twenty-five volatile compounds were tentatively identified in the fruit and pulp, with the esters predominating in both. The 4-pentenyl acetate and isopentyl acetate esters were predominant in the fruit, while in the pulps ethanol was predominant after three months of storage. Pasteurization favors retention of aroma compounds from mangaba pulp. Storage from nine months favors the development or accumulation of compounds responsible for aroma degradation such as ethanol, ethyl acetate and acetic acid. Soluble solids content tends to decrease, while pH, titratable acidity and pulp color are poorly altered by pasteurization, freezing and storage. Temporal dominance of sensations (TDS) analysis identified sour taste as dominant in most treatments, combined with the identification of off-flavors in unpasteurized pulps stored for four months. Pasteurization, regardless of the freezing method, promotes greater acceptance of mangaba pulp for up to eight months. Mangaba pulp, even at twelve months of frozen storage, is a good source of bioactive compounds and has good antioxidant capacity and good sensory acceptance. |
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Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenadaStability of mangaba pulp (Hancornia speciosa gomes) frozen and storedMangaba – Análise sensorialMangaba – ProcessamentoMangaba – ArmazenamentoMangaba – Sensorial analysisMangaba – ProcessingMangaba – StorageHancornia speciosaArmazenamento de AlimentosMangaba (Hancornia speciosa Gomes), a fruit from Brazilian Cerrado (tropical savanna ecoregion), highlight for its high nutritional value and bioactive compounds, as well as attractive and peculiar sensory characteristics of flavor and aroma. As processing may alter its original characteristics, this research aimed to evaluate the effect of processing (pasteurization and freezing methods) and long-term storage on the phenolic profile, bioactive compounds, antioxidant capacity, enzymatic activity, volatile compounds and sensory profile of mangaba pulp. Fruits from Curvelo - MG, Brazil, were selected, washed, sanitized and pulped and packed (100 mL) in LDPE (Low density polyethylene) plastic bags. The pulps were submitted to two levels of pasteurization (pasteurized and unpasteurized), two freezing methods (forced air and static air) and five storage times (zero, 3, 6, 9 and 12 months) for the physical and chemical analyzes, and four times (zero, 4, 8 and 12 months) for microbiological and sensory analyzes. Samples were thawed in tap water. It was concluded that the forced air freezing method is more efficient in the retention of vitamin C, and pasteurization favors greater retention of total phenolics, antioxidant capacity and lower enzymatic activity. Most of the individual phenolic is retained for up to six months, with (+)-catechin and trans-cinnamic acid being the most stable ones. Twenty-five volatile compounds were tentatively identified in the fruit and pulp, with the esters predominating in both. The 4-pentenyl acetate and isopentyl acetate esters were predominant in the fruit, while in the pulps ethanol was predominant after three months of storage. Pasteurization favors retention of aroma compounds from mangaba pulp. Storage from nine months favors the development or accumulation of compounds responsible for aroma degradation such as ethanol, ethyl acetate and acetic acid. Soluble solids content tends to decrease, while pH, titratable acidity and pulp color are poorly altered by pasteurization, freezing and storage. Temporal dominance of sensations (TDS) analysis identified sour taste as dominant in most treatments, combined with the identification of off-flavors in unpasteurized pulps stored for four months. Pasteurization, regardless of the freezing method, promotes greater acceptance of mangaba pulp for up to eight months. Mangaba pulp, even at twelve months of frozen storage, is a good source of bioactive compounds and has good antioxidant capacity and good sensory acceptance.A mangaba (Hancornia speciosa Gomes), fruto do Cerrado brasileiro, destaca-se pelo valor nutricional e compostos bioativos, além das atrativas e peculiares características sensoriais de sabor e aroma. Como o processamento pode alterar suas características originais, esta pesquisa teve como finalidade avaliar o efeito do processamento (pasteurização e métodos de congelamento) e armazenamento prolongado sobre o perfil fenólico, compostos bioativos, capacidade antioxidante, atividade enzimática, compostos voláteis e perfil sensorial da polpa de mangaba. Frutos oriundos de Curvelo – MG, Brasil, foram selecionados, lavados, sanitizados e despolpados e a polpa embalada (100 mL) em sacos plásticos de PEAD (polietileno de baixa densidade). As polpas foram submetidas a dois níveis de pasteurização (pasteurizadas e não pasteurizadas), dois métodos de congelamento (ar forçado e ar estático) e cinco tempos de armazenamento (zero, 3, 6, 9 e 12 meses), para as análises físicas e químicas e quatro tempos (zero, 4, 8 e 12 meses), para análises microbiológicas e sensoriais. As amostras foram descongeladas em água corrente. Concluiu-se que o método de congelamento por ar forçado é mais eficiente na retenção da vitamina C e a pasteurização favorece maior retenção de fenólicos totais, capacidade antioxidante e menor atividade enzimática. A maioria dos fenólicos individuais é retida por até seis meses, sendo a (+)-catequina e o ácido trans-cinâmico os mais estáveis. Foram, tentativamente, identificados 25 compostos voláteis no fruto e polpas de mangaba, sendo os ésteres predominantes no fruto e nas polpas. Os ésteres 4-Pentenil acetato e isopentil acetato foram predominantes no fruto, enquanto, nas polpas, observou-se, predomínio de etanol a partir de três meses de estocagem. A pasteurização favorece a retenção dos compostos de aroma da polpa de mangaba. O armazenamento, a partir de nove meses, favorece o desenvolvimento ou acúmulo de compostos responsáveis pela degradação do aroma como etanol, etil acetato e ácido acético. O teor de sólidos solúveis tende a diminuir, enquanto o pH, acidez titulável e cor da polpa são pouco alterados pela pasteurização, congelamento e armazenamento. A análise domínio temporal das sensações (TDS) identificou o gosto ácido como dominante, na maioria dos tratamentos, combinado com a identificação do gosto ruim, nas polpas não pasteurizadas, armazenadas por quatro meses. A pasteurização, independentemente do método de congelamento, promove maior aceitação da polpa de mangaba por até oito meses. A polpa de mangaba, mesmo aos doze meses de armazenamento congelado, é boa fonte de compostos bioativos, tem boa capacidade antioxidante e apresenta boa aceitação sensorial.Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos AlimentosVilas Boas, Eduardo Valério de BarrosCarvalho, Elisângela Elena Nunes deResende, Jaime Vilela deVilas Boas, Eduardo Valério de BarrosResende, Jaime Vilela deSouza, Ellen Cristina deCarvalho, Elisângela Elena NunesDamiani, ClarissaGonçalves, Gilma Auxiliadora Santos2017-05-09T19:37:39Z2017-05-09T19:37:39Z2017-04-272017-02-17info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfGONÇALVES, G. A. S. Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada. 2017. 185 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017.http://repositorio.ufla.br/jspui/handle/1/12924porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2017-05-09T19:37:39Zoai:localhost:1/12924Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-05-09T19:37:39Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada Stability of mangaba pulp (Hancornia speciosa gomes) frozen and stored |
title |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
spellingShingle |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada Gonçalves, Gilma Auxiliadora Santos Mangaba – Análise sensorial Mangaba – Processamento Mangaba – Armazenamento Mangaba – Sensorial analysis Mangaba – Processing Mangaba – Storage Hancornia speciosa Armazenamento de Alimentos |
title_short |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
title_full |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
title_fullStr |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
title_full_unstemmed |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
title_sort |
Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada |
author |
Gonçalves, Gilma Auxiliadora Santos |
author_facet |
Gonçalves, Gilma Auxiliadora Santos |
author_role |
author |
dc.contributor.none.fl_str_mv |
Vilas Boas, Eduardo Valério de Barros Carvalho, Elisângela Elena Nunes de Resende, Jaime Vilela de Vilas Boas, Eduardo Valério de Barros Resende, Jaime Vilela de Souza, Ellen Cristina de Carvalho, Elisângela Elena Nunes Damiani, Clarissa |
dc.contributor.author.fl_str_mv |
Gonçalves, Gilma Auxiliadora Santos |
dc.subject.por.fl_str_mv |
Mangaba – Análise sensorial Mangaba – Processamento Mangaba – Armazenamento Mangaba – Sensorial analysis Mangaba – Processing Mangaba – Storage Hancornia speciosa Armazenamento de Alimentos |
topic |
Mangaba – Análise sensorial Mangaba – Processamento Mangaba – Armazenamento Mangaba – Sensorial analysis Mangaba – Processing Mangaba – Storage Hancornia speciosa Armazenamento de Alimentos |
description |
Mangaba (Hancornia speciosa Gomes), a fruit from Brazilian Cerrado (tropical savanna ecoregion), highlight for its high nutritional value and bioactive compounds, as well as attractive and peculiar sensory characteristics of flavor and aroma. As processing may alter its original characteristics, this research aimed to evaluate the effect of processing (pasteurization and freezing methods) and long-term storage on the phenolic profile, bioactive compounds, antioxidant capacity, enzymatic activity, volatile compounds and sensory profile of mangaba pulp. Fruits from Curvelo - MG, Brazil, were selected, washed, sanitized and pulped and packed (100 mL) in LDPE (Low density polyethylene) plastic bags. The pulps were submitted to two levels of pasteurization (pasteurized and unpasteurized), two freezing methods (forced air and static air) and five storage times (zero, 3, 6, 9 and 12 months) for the physical and chemical analyzes, and four times (zero, 4, 8 and 12 months) for microbiological and sensory analyzes. Samples were thawed in tap water. It was concluded that the forced air freezing method is more efficient in the retention of vitamin C, and pasteurization favors greater retention of total phenolics, antioxidant capacity and lower enzymatic activity. Most of the individual phenolic is retained for up to six months, with (+)-catechin and trans-cinnamic acid being the most stable ones. Twenty-five volatile compounds were tentatively identified in the fruit and pulp, with the esters predominating in both. The 4-pentenyl acetate and isopentyl acetate esters were predominant in the fruit, while in the pulps ethanol was predominant after three months of storage. Pasteurization favors retention of aroma compounds from mangaba pulp. Storage from nine months favors the development or accumulation of compounds responsible for aroma degradation such as ethanol, ethyl acetate and acetic acid. Soluble solids content tends to decrease, while pH, titratable acidity and pulp color are poorly altered by pasteurization, freezing and storage. Temporal dominance of sensations (TDS) analysis identified sour taste as dominant in most treatments, combined with the identification of off-flavors in unpasteurized pulps stored for four months. Pasteurization, regardless of the freezing method, promotes greater acceptance of mangaba pulp for up to eight months. Mangaba pulp, even at twelve months of frozen storage, is a good source of bioactive compounds and has good antioxidant capacity and good sensory acceptance. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-09T19:37:39Z 2017-05-09T19:37:39Z 2017-04-27 2017-02-17 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
GONÇALVES, G. A. S. Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada. 2017. 185 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017. http://repositorio.ufla.br/jspui/handle/1/12924 |
identifier_str_mv |
GONÇALVES, G. A. S. Estabilidade da polpa de mangaba (Hancornia speciosa gomes) congelada e armazenada. 2017. 185 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017. |
url |
http://repositorio.ufla.br/jspui/handle/1/12924 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Lavras Programa de Pós-Graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Lavras Programa de Pós-Graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
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Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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